Delicious coconut and pecan nut cake with a crunchy base and a sweet, creamy filling, perfect for enjoying on any occasion.
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Ingredients
Base:
- 2 cups almond flour
- ¼ cup sweetener
- ¼ teaspoon salt
- ⅓ cup ghee, at room temperature
- 1 egg (or substitute: 1 tablespoon ground flaxseed and 3 tablespoons water)
Filling:
- 2 ½ cups chopped pecans
- 1 can unsweetened coconut cream
- 2 tablespoons ghee
- ½ cup powdered sweetener
- 1 ½ teaspoons vanilla
- 1 ½ tablespoons tapioca starch
- ¼ teaspoon salt
Preparation
- Preheat the oven to 350°F.
- Grease a 10-inch pan.
- In a bowl, mix the base ingredients. Place the dough into the greased pan.
- Bake for 12-15 minutes. Remove from the oven and set aside.
- In a pot, add the coconut cream and bring to a gentle boil.
- Add the sweetener, the 2 tablespoons of ghee, and the vanilla. Lower the heat and cook until it forms a caramel-like consistency.
- Add the pecans and tapioca starch. Remove from the heat.
- Pour the mixture into the base and return to the oven for 20 minutes.
Did you know?
El Seed Cycling o Ciclo de Semillas, es básicamente el consumo de ciertas semillas densas en nutrientes, en momentos específicos del ciclo menstrual.
Fiber: 24 g
Proteins: 16 g
Fat: 92 g
Carbohydrates: 40 g
Sugar: 8 g
Sodium: 240 mg
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